Saba Shioyaki, Air Fryer

also called さばの塩焼き · air fryer saba · salt-grilled mackerel · air fryer mackerel · saba shioyaki without a grill

Also written for the plain way (2 to wash).

The table

Written for a preheated 5.7 L basket. From cold, add three minutes. Skin side up throughout, and no turning.
2(5 oz / 140 g each, pin-boned)mackerel filletssalt both sides and stand 20 min on a platepat dry, then lay skin side up in the basketroast in the basket 200°C (400°F), 10–12 min, one layerturn the basket at eight — skin blistered and split, fat beadinggrated daikon and soy at the table
2 tspsea salt
1 Tbssake
3 in(grated and drained)daikon
2 tspsoy sauce
1 wedgelemon
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

Before anything else

2salt both sides and stand 20 min on a plate

3pat dry, then lay skin side up in the basket

goes in with what step 2 made

6grated daikon and soy at the table

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 31 min3 of 5 steps give no time
Needs you
none given
If you get it wrong
Narrow — mackerel is fat enough to forgive a minute, and two minutes past that the flesh has gone from silky to cottony
What you'll wash
Two things — the basket, the plate the fish salted on
Does it keep
Not at all — cold mackerel goes cottony and the skin sags; oily fish is a same-evening thing

  1. salt both sides and stand 20 min on a plate

    20 minwalk awayfrom the start

  2. pat dry, then lay skin side up in the basket

    not timed20 min in

  3. roast in the basket 200°C (400°F), 10–12 min, one layer

    11 minwalk away20 min in

  4. turn the basket at eight — skin blistered and split, fat beading

    not timed31 min in

  5. grated daikon and soy at the table

    not timed31 min in

You'll need air fryer basket · plate

See how it is written
>> title: Saba Shioyaki, Air Fryer
>> category: Smoked & Grilled
>> tags: japanese, mackerel, fish, air fryer, basket, weeknight
>> counters: The Air Fryer & the Pot
>> dish: saba-shioyaki
>> kit: Air Fryer
>> aka: さばの塩焼き, air fryer saba, salt-grilled mackerel, air fryer mackerel, saba shioyaki without a grill
>> servings: 2
>> time: 40 min
>> slack: narrow — mackerel is fat enough to forgive a minute, and two minutes past that the flesh has gone from silky to cottony
>> washing-up: the basket, the plate the fish salted on
>> capacity: 2 — one 5.7 L air fryer basket, roast, air fry
>> keeps: not at all — cold mackerel goes cottony and the skin sags; oily fish is a same-evening thing

>> step: Written for a preheated 5.7 L basket. From cold, add three minutes. Skin side up throughout, and no turning.
The salt draws water out. Blot it off or the skin steams instead of blistering.

>> step: salt both sides and stand 20 min on a plate
Salt @mackerel fillets{2}(5 oz / 140 g each, pin-boned) on both sides with @sea salt{2%tsp} on a #plate{} and ~stand{20%min}.

>> step: pat dry, then lay skin side up in the basket
Pat @&(~1)salted mackerel{} dry with a towel and brush the skin with @sake{1%Tbs}.

>> step: roast in the basket 200°C (400°F), 10–12 min, one layer
Roast @&(~1)mackerel{} in a preheated #air fryer basket{} at 200°C (400°F) for ~air fry{11%min}, one layer and skin side up.

>> step: turn the basket at eight — skin blistered and split, fat beading
Turn @&(~1)mackerel{} in the basket without turning the fillets over.

>> step: grated daikon and soy at the table
Serve @&(~1)mackerel{} with @daikon{3%in}(grated and drained), @soy sauce{2%tsp}, @lemon{1%wedge}.